Fat stabilization



. Patented Aug. 25, 1936 UNITED STATES PATENT OFFICE I FAT STABILIZATION Donald P. Grettie, Chicago, Ill.

No Drawing.

Application April 20, 1838 Serial No. 75,423

10 Claims. (Cl. 99-463) mal fats and oils and materials thereof. against rancidity.

Another object of the invention is to provide I 15 as an article of commerce, an improved shorteningproduct stabilized against rancidity.

Fonthe purpose of illustration, but not by way of limitation, the invention is hereinafter described as practiced with lard. As is well known, 6 lard. like other of the animal and vegetable oils and fats, tends to become rancid when exposed to atmospheric oxygen. The effect or" various substances of a chemical nature in promoting or I retarding the tendency of fats and oils to be- 25 come rancid has been studied by numerous investigators.

The present invention is based upon the discmryethatjhe tendency of lard to become ran- 3. Lard containing 10% of caustic refined soya bean oil.

Table No hrs Milli-equivalents active oxygen per kilo oi iat incubation v at 0. 1 a

44 3. 0 l. 5 7. 0 76 7. 0 4. 0 l0. 0 10 120 40. 0 rancid l3. 0 23. 0 14s 12.0 zap faint] rancid 231 it. 6 7 88:0 M as 0 320 38. 0 faintly. rancid.-. 390 76. 0 strongly rancid.

It would seem clear from tests that the bodies having antioxidant properties are present in crude soya bean oil and destroyed by caustic refining.

It is particularly significant to note that the stabilizing eflect oi the soya bean oil carries over into pie crust baked with lard so stabilized as the shortening ingredient. This property of soya bean oil when used as a stabilizer is of considerable practical importance since most stabilizing a ents do not carry over the antioxidant properties to the bakery product in which they are used.

vThe deodorization process to which shortening 314 can be retarded is'subiected is carried on at temperatures above so soya bean oil. This invention permits the stabilizing oi lard against rancidity without in any w'ay aiiecting the characteristic dry rendered or kettle rendered lard flavor which is considand desirable by the trade, in such uses of lard in cracker manuiacturingand the like where a carry-over oi the lard flavor to the end product is desirable.

In practice, I have successfully stabilized lard by adding a small percentage of crude soya bean 40 oil tolard in a molten vcondition. I have discovered that crude soya bean oil has a marked stabilizing action on lard which is lost by refini g.

I am aware that soya bean oil-has been refined for use in various ways. However, I believe that my discovery oi the stabilizing action of crude soya bean oil is a new and valuable discovery.

The following table sets out data on actual tests carried out to demonstrate the value oi the present invention of stabilization of lard:

The samples in the following table are designated by the number here assigned:

l. Lard-control sample. 5 2. Lard containing 5% otcrude soya bean oil.

100 0., w ch temperatures are sumciently high so to destroy ecithin.

The antioxidant bodies which I have discovered to be present in crude soya bean oil are clearly something other than lecithin since lecithin would be destroyed by the temperatures of 35 deodorization, during which process steam is passed through the melted fat or oil.

Furthermore, the antioxidant eflfect secured by the use of crude soya bean oil in accordance with the present invention carries through to the bak- 40 ery product prepared with the shortening whereas the antioxidant eil'ect of lecithin does not stabilize the fat in the bakery product after baking.

Although by way of illustration I have dis- 45 cussed lard in describing my invention, it will be understood that the presentinvention is not limited to lard but comprehends edible vegetable and animal fats and oils adapted for use as shortening and the like. The word shortening as used in this specification and the claims which follow is understood to include edible animal and vegetable fats and oils such as lard, beet fat, hydrogenated cottonseed oil, cottonseed oil and the like.

subjected to the usual process of washing with a caustic solution. The term as used is broad enough to include soya bean oil where the soya bean oil has been filtered,'strained, or otherwise treated, provided only that the soya 611' has mot been subjected to a treatment with *maustic solution.

I have found in practice that eil'ective stabiliz: ation may be secured with varying amounts or crude soya bean oil. In most instances, it is suflicient to incorporate from 1 per cent to 5 per cent of crude soya bean oil in the shortening to be stabilized. It will be understood. oi course. that some stabilization is secured with smaller v amounts; and that the. eflect is progressive as the amount is increased.

I claim:

1. The method of stabilizing lard which co .prises adding thereto and thoroughly incorporating therewith a quantity of crude soya bean 26 oil.

, 2. The method of stabilizing lard which comprises adding thereto and thoroughly incorporating therewith from 1 per cent to 10 per cent of crude soya bean oil.

3:"2118 method of stabilizing-lardwhicirtonr prises adding thereto and incorporating thereofii eodorized crude soya bean oil.

with crude soya bean oil which has been hydrogenated to about the consistency of the lard being treated.

4. As an article of commerce, a shortening product stabilized against rancidity consisting of per cent to per cent lard.- and a complement oi crude soya bean oil.

5. As an article of commerce, a shortening iroduct stabilized against rancidity consisting of a large proportion of lard and a complement 10 of crude soya bean oil.

8. The method of stabilizing shortening which comprises adding thereto and thoroughly incorpfirating therewith a" quantity bf crude soya bean o 7 As an article of commerce, a shortening product stabilized against rancidity consisting of a large proportion of shortening and a complement of crude soya bean oil.

8. The method of stabilizing shortening which 20 comprises adding deodorized crude soya bean oil thereto 9. The method of stabilizing shortening which comprises adding crude soya bean oil thereto and thereafter deodorizing the mixture at sufli- 25 ciently'high temperatures to destroy lecithin.

10. As an article of commerce, a shortening product stabilized against rancidity consisting wot a large proportion of fat and a complement 30 DONALD P. GR ETTIE'. 

